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Munetoshi — Shinken Japanese Katana Tamahagane Steel Silk Ito Tsuka
AUD A$1067.99AUD A$904.99
Top-shelf shinken Japanese katana forged from tamahagane steel with silk ito wrapped tsuka and custom iron tsuba.
Free Shipping on Orders Over AUD A$232.99
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Specs
- Blade Material
- Tamahagane Steel
- Handle Material
- Ray Skin & Silk Ito
- Blade Length
- 72cm
- Total Length
- 105cm
- Weight
- 1.20kg
- Steel Hardness
- 62 HRC
- Tsuba
- Custom Iron
Description
The Munetoshi Shinken sits at the top of the range for production Japanese katanas, forged from tamahagane steel — the traditional jewel steel smelted from iron sand. The 72cm blade shows off a complex hada grain pattern and a dramatic natural hamon. Premium silk ito over authentic samegawa wraps a tsuka fitted with a custom iron tsuba, creating a katana that bridges the gap between production swords and true nihonto.
The Centrepiece of the Collection
Displayed on a traditional kake stand, the Munetoshi commands the room — the tamahagane blade glows with an inner warmth that modern steels just can't replicate. Drawing the blade from its lacquered saya is a ceremony in itself, the silk ito settling into your grip as the weight of history and craftsmanship fills your hands.
Tamahagane: Born from Iron Sand
Tamahagane is smelted in a tatara furnace from black iron sand over a three-day firing, producing steel blooms with varying carbon content. The swordsmith selects the choicest pieces, then folds and forges them into a blade where each grain of sand becomes part of an organic pattern visible in the finished steel. This Munetoshi katana carries that ancient tradition forward with a blade that's as much art as it is weapon.
Looking After Your Blade
Keep your blade in top nick. Give it a rinse and dry after each use to stop corrosion. Every now and then, rub a thin coat of mineral oil along the blade. Sharpen with a whetstone or honing rod at a steady angle. Store it in a sheath, knife roll, or on a magnetic strip — never chucked loose in a drawer. For carbon and Damascus steel, give it a wipe after cutting acidic foods. For folding knives, clean out the pivot and pop a drop of lubricant in to keep it opening smoothly.
